For sure going to make this. But I see 2 different colored labels for the Paste on Amazon, one like yours and one thats red and green. Both Lee Kum Kee. Which is better? BTW you should add the affiliate link to the paste in your description. :)
Hey Flo, i made this last night and 😱 it was delicious 🤤. The flavour combinations are unique from what I’m used to with the cinnamon in it. Sadly no photos because it was a long day and I was hangry. I had it with rice but I can see how putting it in a noodle makes the most sense in terms of mouth feel and how it absorbs the rich flavour. Thanks so much for this recipe. It was so easy too because it was a mostly a dump n go which is excellent for busy professionals, students and parents!
Usually our family would have a pot of boiling water to pre-rinse the rice noodles to help remove excess oil, warm it up and separate them before putting the soup. Yummy. Thanks for sharing this easy recipe
I love how authentic you and Dude are about your food tastes and your faith tastes. Well done. I have no faith inclinations but your humanity, expressed through food, is a universal language.
The beef soup does look so delicious and have me hungry and wanting some right now and I am not hungry. Your family is so fortunate to have you as their chef and eat so well all the time. Dude has the important part as he gets to try out this and all the other dishes you make, Flo.
I tried it last night, following the exact recipe for the beef brisket, omg... so so good.. my hubbie can't get enough of it, ah-ma-zing! Thank you so much for the recipe and easy walkthrough.
My daughter is half Chinese this is a game changer for me, I'm the best cook now in her eyes haha. And the pressure cooker part makes it so quick, thankyou!
Yep, perfect for a cold and rainy day. Tendon has to be cooked longer than the the beef itself. Your family recipe has very similar ingredient to my dad's recipe except its includes chunks of daikon radish and dried wrinkly tofu curls. Awesome video..thanks guys 👍👍
Yummy! Many years ago when I was newly married there was no place to find Asian staples let alone Rice Noodles fresh. So, I learned how to make them at home per the Rhoda Yee DimSum cookbook! Really good, but not easy to make and the cleanup was not fun. However this was before we had an Asian Food section at the grocery store. Thx for another great recipe!
@@FloLum I just realized watching another of your videos that you live in Vancouver BC, no wonder you can get fresh made rice noodles! You are so fortunate to live where you do, and you are also able to find good restaurants as well, I am very envious! I am so going to try this recipe this weekend, thx for all your inspiration!
Tendon cooked well pairs well with the tender brisket in this dish. It adds a texture that you can't find anywhere else. It's like drinking bubble tea and having perfectly soft chewy boba.
Yummy! I wish there is an Asian supermarket closer to my house. When I get there, the fresh rice noodles are usually sold out. So popular and yummy! Thanks flo and dude! Have a terrific and blessed weekend!
@@FloLum - I'm with you on oysters. Never have developed a taste for the slimy critters. With all the good oysters we have in the NW it seems almost sacrilegious not to like oysters.
Note to self…stop watching Flo and Dude when you haven’t eaten!! The beef looked fabulous, but I have to admit those noodles looked so yummy!!! Loved the monkey’s cameo again!! TFS, Sharon🤗🙈
The beef brisket looked so good I have to look for it at the Asian market we also have a place that sell fresh made rice noodles and all fresh soy products. That is a prefect dish for a cold winter night or any night 😁😁😁 Mmm so good . Thank You Flo for sharing 👍
That looks really good Flo! I've never seen "finger beef" in my area. Sounds interesting! I've also never cooked a brisket. I just use chuck roast when I make beef stew. And I cook it about 90 minutes in the instant pot and then add the veggies. The 35 minute cook time most recipes call for just does not cut it for me.
Hard to find brisket here, even in Asian grocery. Toronto. They say it’s mostly sold to restaurants, not so much for retail. On rare occasions big supermarket chain may sell it but it comes in huge slab pieces and you have to clean off the layers of fat . That’s way too large a quantity for me and way too much work to clean it off ( I don’t have a butcher’s Dexterity or his instruments to do a good job😏) I would love to make this as a Sunday meal. I usually buy this dish in restaurants. I think it’s time to learn how to make it . I am going to try it with chuck and see how it turns out. I got IP for Christmas 2020, and I used it for bbq ribs and IP has not be used since ☹️ If my attempt turns out good, I will be cooking more and share with my adult kids cause they love this dish. Thanks 🙏🏻 🙏🏻🙏🏻 for the tutorial!!
Hi Flo, would you add more additional liquid if doing this on stove top for 90 mins? Also where do you usually buy the finger meat in Raincouver??@@FloLum
Flo - Two questions: Do you not use the rack in the instant pot? You've done an excellent video on the sauces, etc. you use - can you do a video on what to look for on kitchen cooking & prep. utensils (knives, wok spatula, ladles). Thanks for letting us (the RUclips audience) into your kitchen to see how the magic happens!
Congrats, your Husband is a lucky guy and Flo, you are a good cook. It is funny, as my Father ( HKer), gets upset if we elect to cook at home vs eating out. He like the atmosphere more than the taste of dining out.
This looks like it could become one of my favorite dishes too! I'm allergic to MSG, are the products you use safe for me to eat? Thank you and GOD bless you.
MSG occurs naturally in mother's milk, cheese, tomatoes, and a whole lot of vegetables. If you're not allergic to them, then something else is going on.
I agree with your Dad. Tendon is my second favourite ingredient. So, if you were to make this with tendon would you have to cook the dish longer or precook the tendon?
This looks amazing! I'm curious, how do rice noodles compare to ordinary boxed, dried pasta in the firmness realm??? I don't want to ruin a whole meal by using really soft noodles as I enjoy firm. Thanks for your help!
Tendon, YES! That and the layer of chewy part, not sure what it’s called. But together with the braised beef it’s perfect imo. I understand Americans can’t appreciate other parts.
I believe we called this gnaw mai fan or fun, your version looks delicious! I like the beef tendon too. I think it’s supposed to be good for keeping one’s joints healthy!
City folks are funny. Tendons when cooked soooo tender it just melts in your mouth, not to mention much more flavor in it. Most of my friends and classmates before they love it. I used to. Not now. Avoiding arthritis 😀 I'm from the Philippines. Asians I think love to eat tendons
@@FloLum Thank you so much for this recipe! I made it with beef shank and tendon and it finally filled in the missing gap of flavor every time I make it. I even added the egg, tofu curd sheets and daikon. Yum, yum, yummy!!
If you can’t get it, you can either sub hoisin sauce or maybe double up on the oyster sauce. It won’t taste exactly the same but would still be a tasty dish.
The price of meat here in Kentucky has become ridiculous. Those are the biggest cloves of garlic I have ever seen. I agree with your Father-in-Law about eating tendon. For me it's a textural thing, something I can't explain. This dish looks amazing. Thanks for sharing.
Yeah I can't remember what the name of it was but it was between the roast beef and steaks at Costco in Burnaby. We used to buy it all the time and use it for BBQ since it was perfectly marbled and pretty cheap in long strips. I think it's been about a year or more now, replaced by simmering beef which for us, is too lean for grilling
The meal looks so good. I wish you would make it in the oven I could follow the recipe better and make it my self. I love Cantonese food the best. Could you show us how to make veg gai cow, almond chicken, I really enjoyed the egg too young. I like putting a lot of veggies into my recipes. Also please make chicken chop suey. Could please tell me why some fried rice stays so light in color and others darker. I love watching your videos even when you use the instant pot.
The beef brisket is different in Chinatown. What's wrong with tendon ? It's a plus for me. We are experiencing a cat 5 atmospheric river here in the 510. Yeah, rain is needed here. Yummy recipe by the way.
![Taiwanese Beef Noodle Soup Recipe [红烧牛肉麺]](/img/1.gif)
Not only Dude’s dad’s favourite, it’s one of mine too! Happy Sunday! 💕
For sure going to make this. But I see 2 different colored labels for the Paste on Amazon, one like yours and one thats red and green. Both Lee Kum Kee. Which is better? BTW you should add the affiliate link to the paste in your description. :)
I love anything Lee Kum Kee best produce .
I bought the ingredients tonight! :) Making it tomorrow for dinner~~
Hey Flo, i made this last night and 😱 it was delicious 🤤. The flavour combinations are unique from what I’m used to with the cinnamon in it. Sadly no photos because it was a long day and I was hangry. I had it with rice but I can see how putting it in a noodle makes the most sense in terms of mouth feel and how it absorbs the rich flavour. Thanks so much for this recipe. It was so easy too because it was a mostly a dump n go which is excellent for busy professionals, students and parents!
I made this and it was easy and oh so satisfying!
Usually our family would have a pot of boiling water to pre-rinse the rice noodles to help remove excess oil, warm it up and separate them before putting the soup. Yummy. Thanks for sharing this easy recipe
Thank you Flo❤I do not have a pressure cooker
What shall I do? Tks
I love how authentic you and Dude are about your food tastes and your faith tastes. Well done. I have no faith inclinations but your humanity, expressed through food, is a universal language.
The beef soup does look so delicious and have me hungry and wanting some right now and I am not hungry. Your family is so fortunate to have you as their chef and eat so well all the time. Dude has the important part as he gets to try out this and all the other dishes you make, Flo.
I tried it last night, following the exact recipe for the beef brisket, omg... so so good.. my hubbie can't get enough of it, ah-ma-zing! Thank you so much for the recipe and easy walkthrough.
My daughter is half Chinese this is a game changer for me, I'm the best cook now in her eyes haha. And the pressure cooker part makes it so quick, thankyou!
I ABSOLUTELY ENJOY WATCHING YOUR VIDEOS WHILE LEARNING TO COOK VERY DELICIOUS FOOD ! GOD BLESS YOU AND YOUR FAMILY !
Yep, perfect for a cold and rainy day. Tendon has to be cooked longer than the the beef itself. Your family recipe has very similar ingredient to my dad's recipe except its includes chunks of daikon radish and dried wrinkly tofu curls. Awesome video..thanks guys 👍👍
Made this tonight, my husband was impressed! Very yummy, used bok choy as the greens! Thank you!
Yummy! Many years ago when I was newly married there was no place to find Asian staples let alone Rice Noodles fresh. So, I learned how to make them at home per the Rhoda Yee DimSum cookbook! Really good, but not easy to make and the cleanup was not fun. However this was before we had an Asian Food section at the grocery store. Thx for another great recipe!
Wow! Good for you! I have yet to try… really hard to want to when it is literally $2/lb!
@@FloLum I just realized watching another of your videos that you live in Vancouver BC, no wonder you can get fresh made rice noodles! You are so fortunate to live where you do, and you are also able to find good restaurants as well, I am very envious! I am so going to try this recipe this weekend, thx for all your inspiration!
Hi Ruth, WOW, I have a copy of Rhoda Yee Dim Sum cook book too. I got that long time ago and still read that once in a while. I love cook books!!
my favorite when I was working in HK,now living in NY and still my fav in china town,Manhattan...excellent!
Tendon cooked well pairs well with the tender brisket in this dish. It adds a texture that you can't find anywhere else. It's like drinking bubble tea and having perfectly soft chewy boba.
I love the simplicity of your recipes. Your enunciation is outstanding.
Yummy! I wish there is an Asian supermarket closer to my house. When I get there, the fresh rice noodles are usually sold out. So popular and yummy! Thanks flo and dude! Have a terrific and blessed weekend!
I keep some in the freezer mines about an hour away.
Tendon is delicious in soups, especially Pho. It just slips down your throat like a fresh raw oyster, YUMMY!!!
Blech! No wonder! I cannot eat oysters. I’ve tried so many times and just do not like them.
@@FloLum - I'm with you on oysters. Never have developed a taste for the slimy critters. With all the good oysters we have in the NW it seems almost sacrilegious not to like oysters.
Note to self…stop watching Flo and Dude when you haven’t eaten!! The beef looked fabulous, but I have to admit those noodles looked so yummy!!! Loved the monkey’s cameo again!! TFS, Sharon🤗🙈
Yup, i watch flo’s videos more often that I would like to openly admit. 🙈 so I’m often hungry as a result
@@CdnChopSuey lk
Good timing! Goes well with the wind and rain outside today. So glad I found you.
I reduced the soya sauce and added a piece of red fermented bean curd. Tasted great! Instead of the fresh rice noodles, I used dry Vietnamese pho.
The beef brisket looked so good I have to look for it at the Asian market we also have a place that sell fresh made rice noodles and all fresh soy products. That is a prefect dish for a cold winter night or any night 😁😁😁 Mmm so good . Thank You Flo for sharing 👍
So glad I came upon your channel. Really can’t wait to try this . Haven’t had this in yearsss! From a Canadian down under. Cheers!🙏🙏😊
Yes. Absolutely comforting
Dad has good taste. By the looks & ingredients, this looks amazing. Thank you 😊
Thanks Flo! This is a perfect dish with the cooler weather.
Looks so yummy, wish we could have smell-o-vision. Have a blessed day, thank you. Quick and easy in pressure cooker👍👍
Oh my, looks so yummy!!! I will try adding the cornstarch, as I like a little thickness to the broth. Thank you for sharing this wonderful video.
Oh my gosh you have made 😍 me so hungry 😋. Looks absolutely delicious 😋. You are an amazing cook 🍳.
Thank you Flo for this recipe, i made this dish for my family tonight and they LOVED....it.
How can you not like beef tendon? It's like nature's jello 😂😋
🤢
Collagen, about 99%. I love tendons btw👍🏼😋
Tendon is the best, y’all trippin!
guess where gelatin comes from…
I love tendon in my soup. 😋
Tendons are nutritious. If you use them, increase the cooking time by 15 minutes or more. When done, they should be soft and easy to bite through.
This looks soooo good. I'am going to try it and I will let you know how it comes out. Thank you for your Great recipes!!!
There are two parts to a brisket, the point, and the flat. If you want the meat lean, ask for the flat. If you want it fatty, then ask for the point.
Thank you for using an instapot. I have one, but am at a loss about how to use it. This recipe looks delicious and I'm definitely going to try it.
Love it!!! Can’t wait to try it myself…have always wanted to make this but somehow brisket intimidates me. Thanks for showing us how to do it!!
I like tendon in pho, but it needs to be well done. This looks very yummy and comforting.
That looks really good Flo! I've never seen "finger beef" in my area. Sounds interesting! I've also never cooked a brisket. I just use chuck roast when I make beef stew. And I cook it about 90 minutes in the instant pot and then add the veggies. The 35 minute cook time most recipes call for just does not cut it for me.
Wow… 90 mins is close to the time I would be cooking on the stove top! But I agree that chuck is a good option for stew meat.
I haven't seen it called "finger beef" or "finger meat" before but it's usually called "rib fingers" where I am
Hard to find brisket here, even in Asian grocery. Toronto. They say it’s mostly sold to restaurants, not so much for retail. On rare occasions big supermarket chain may sell it but it comes in huge slab pieces and you have to clean off the layers of fat . That’s way too large a quantity for me and way too much work to clean it off ( I don’t have a butcher’s Dexterity or his instruments to do a good job😏)
I would love to make this as a Sunday meal. I usually buy this dish in restaurants. I think it’s time to learn how to make it .
I am going to try it with chuck and see how it turns out. I got IP for Christmas 2020, and I used it for bbq ribs and IP has not be used since ☹️
If my attempt turns out good, I will be cooking more and share with my adult kids cause they love this dish.
Thanks 🙏🏻 🙏🏻🙏🏻 for the tutorial!!
Hi Flo, would you add more additional liquid if doing this on stove top for 90 mins? Also where do you usually buy the finger meat in Raincouver??@@FloLum
I want to make this soon! Thank you!
Looks delicious. Wish I had some right now. Thanks for sharing. Stay well and safe. Love rice noodles. Meat is getting SO expensive.
Looks so yummy, can smell it through my speakers!
I usually have beef brisket with tendon, tripe and wonton noodles.
Nothing better then homemade meal. Thanks for sharing.
Tendon is delicious when cooked right. It’s like jelly and melts in your mouth.
Dear God!!!!!!!!!!! Its 10:32pm and I am starving looking at this dish..... Help me Flo!!!!
I love brisket but I think for this recipe I would use a chuck roast which I believe would come out much more tender.
Wow that looks so delicious thanks for sharing one of your amazing recipes 😀😋
Discovered you just a few months ago. Inspired by the simplicity of your recipes and they always look so delicious. Thank you so much:))
It’s the best dish, thanks for sharing your experience
I love the tendon. I feel like it’s what makes this dish interesting. I did notice you didn’t add the daikon tho.
This recepi is wonderful, thanks, today I went shopping I got me some brisket, tomorrow sore to make it
I find tri tip works good in the insta pot for stew meals. Thanks for the recipe. Looks super yummy.
Flo - Two questions: Do you not use the rack in the instant pot? You've done an excellent video on the sauces, etc. you use - can you do a video on what to look for on kitchen cooking & prep. utensils (knives, wok spatula, ladles). Thanks for letting us (the RUclips audience) into your kitchen to see how the magic happens!
Why would you use a rack in the Instant Pot for stew?
Looks delish!! Can’t wait to make it!
Congrats, your Husband is a lucky guy and Flo, you are a good cook.
It is funny, as my Father ( HKer), gets upset if we elect to cook at home vs eating out. He like the atmosphere more than the taste of dining out.
Totally gonna make this, seems great for a rainy day! Gonna add some tendon too :P
I've never heard of this before, but definitely want to try it out one day
This looks like it could become one of my favorite dishes too! I'm allergic to MSG, are the products you use safe for me to eat? Thank you and GOD bless you.
You’ll have to read the labels as every brand is different. I don’t use MSG in my cooking.
@@FloLumI didn't think you would. Thanks for your help.
MSG occurs naturally in mother's milk, cheese, tomatoes, and a whole lot of vegetables. If you're not allergic to them, then something else is going on.
I agree with your Dad. Tendon is my second favourite ingredient. So, if you were to make this with tendon would you have to cook the dish longer or precook the tendon?
I wish I had a bowl of that right now. Looks so good. 😊
Can I also use 5-spice powder?
I love this dish.
Any advice if wanting to do this in an electric slow cooker rather than pressure cooker?
This looks amazing! I'm curious, how do rice noodles compare to ordinary boxed, dried pasta in the firmness realm??? I don't want to ruin a whole meal by using really soft noodles as I enjoy firm. Thanks for your help!
That looks so yummy , thanks for the great video guys
That looks amazing! and Yes I would add tendon :) question: my family doesn't like the star anise, would it be the same without it?
Tendon, YES! That and the layer of chewy part, not sure what it’s called. But together with the braised beef it’s perfect imo. I understand Americans can’t appreciate other parts.
I believe we called this gnaw mai fan or fun, your version looks delicious! I like the beef tendon too. I think it’s supposed to be good for keeping one’s joints healthy!
gnau nom is brisket, gnau mai is oxtail
Can’t wait to try this
Tendons made this soup but others as well I have had very thinly sliced it delicious 😋
City folks are funny. Tendons when cooked soooo tender it just melts in your mouth, not to mention much more flavor in it. Most of my friends and classmates before they love it. I used to. Not now. Avoiding arthritis 😀 I'm from the Philippines. Asians I think love to eat tendons
Just made this Flo so good, thank you
If I could like this 15 times I would. I cant wait to make it!
How long do you wait before you manually release?
Ooh yeah I love beef brisket with the noodles one of my go to foods, refreshing just like pho yum. 🍜🍜😊
Does this dish taste similar to the one you made that's braised with daikon except without the diakon?
Yes
That looks AMAZING!!
Looks so good!
Omg where can I find the noodles in Vancouver?!
One of my favourites
Many thanks Flo!!!
Thanks for this recipe, Flo! Did you say how long to natural release? I went back and didn't hear it.
Sorry… I quick released it. I hardly, if ever, natural release.
@@FloLum Thank you so much for this recipe! I made it with beef shank and tendon and it finally filled in the missing gap of flavor every time I make it. I even added the egg, tofu curd sheets and daikon. Yum, yum, yummy!!
Yum I love it.
Thanks!
Thank you so much for the super thanks!
Thank you for your recipe ❤
Ohhh lucky you Dude
Another delicious dishes thank you Flo. 😷💕👍 However I live in small town don't even seems to find the Yao zhu paste. What can I substitute with ? 😷💦
If you can’t get it, you can either sub hoisin sauce or maybe double up on the oyster sauce. It won’t taste exactly the same but would still be a tasty dish.
Since I don't have an IP, how long roughly should it braise for on the stove top?
Same question. Also, assume if on stove top need to add water. How much?
The price of meat here in Kentucky has become ridiculous. Those are the biggest cloves of garlic I have ever seen. I agree with your Father-in-Law about eating tendon. For me it's a textural thing, something I can't explain. This dish looks amazing. Thanks for sharing.
Delicious homemade Food
OMG! Where can I buy this noodle fresh in Vancouver, please share? Costco used to do finger meat strips but they replaced with simmering beef :(
Fa Ji on Victoria. They used to sell finger meat at Costco??? 🤯
Yeah I can't remember what the name of it was but it was between the roast beef and steaks at Costco in Burnaby. We used to buy it all the time and use it for BBQ since it was perfectly marbled and pretty cheap in long strips. I think it's been about a year or more now, replaced by simmering beef which for us, is too lean for grilling
Could you please tell me where to buy the fresh noodles like yours....thanks
Question, do you keep your soy sauces and oyster sauce etc out of the refrigerator or do you just get them out for film?
So good and so simple❤❤❤❤
Looks so nice thank you x
Q: Would it be possible/viable to use a pasta machine to slice the rice sheets into noodles? Or does the moisture negate this option?
Where do you get the paste you are using?
One of my favourites too.
Where to buy fresh rice noodles in Vancouver/ Richmond?
Please tell me where to buy the fresh rice noodles. I am also from Vancouver....thanks
Fa Ji on Victoria.
The meal looks so good. I wish you would make it in the oven I could follow the recipe better and make it my self.
I love Cantonese food the best. Could you show us how to make veg gai cow, almond chicken, I really enjoyed the egg too young. I like putting a lot of veggies into my recipes. Also please make chicken chop suey. Could please tell me why some fried rice stays so light in color and others darker. I love watching your videos even when you use the instant pot.
I love brisket a d I love this recipe...I like to slow cook my brisket. You ever shop at a "Restaurant Depot" great selection!!
Looks so yummy!👏🤗👍🥰
The beef brisket is different in Chinatown. What's wrong with tendon ? It's a plus for me. We are experiencing a cat 5 atmospheric river here in the 510. Yeah, rain is needed here. Yummy recipe by the way.